Jo Cooks · by Joanna Cismaru★ 4.7 (41)
Indian Salmon Curry with Saffron Rice
NUTRITION · PER SERVING95M COOK
CAL 31%·PRO 66%
CARBS 46G29% OF CAL
3G FIBER38G OTHER4G TOTAL SUGAR
FAT 35G50% OF CAL
7G SAT28G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Salmon cooked in a fragrant Indian curry sauce with mustard seeds, fenugreek, and warming spices, served over saffron rice. A flavorful and aromatic dinner dish.
mainindiancurryfish🍳 skilletgluten free
View the full recipe on Jo Cooks →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 salmon steaks
- ¼ teaspoon mustard seeds
- ¼ teaspoon fenugreek seeds
- 2 sprigs curry leaves
- 5 shallots (chopped)
- 2 teaspoon shredded ginger
- 3 garlic cloves (minced)
- 1 tablespoon chili powder (add more or less depending on how spicy you want it)
- ½ tablespoon coriander powder
- ½ teaspoon turmeric powder
- ¼ teaspoon fenugreek powder
- 1 cup water
- salt to taste
- 2 tablespoon vegetable oil
- 1 cup rice (I used jasmine)
- 2 cups vegetable broth
- 2 tablespoon butter
- 1 teaspoon saffron threads
- squeeze of lemon or lime juice
At a glance
PER SERVING · TIME 95M
CAL 31%·PRO 66%
CARBS 46G29% OF CAL
3G FIBER38G OTHER4G TOTAL SUGAR
FAT 35G50% OF CAL
7G SAT28G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h 20m
- Sodium
- 1268mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 246mg
- Calcium
- 47mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1268MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.